Date and Oat Bars

These date and oat bars are one of the best things ever. They may not be as exciting as sweet potato brownies or raw chocolate but they’re just so handy. I try and keep a batch in my kitchen most weeks so that I have something to grab as I run out the door in the morning or I carry a couple around with me to snack on when I need an energy boost. These bars stick together so well that they’re easy to take in your bag and you won’t need to worry about them spilling or making mess. Plus they’re so simple to make and they’re packed with goodness, which will help start your day in a positive way. If I’m eating them at home then I love dipping the bars into a jar of almond butter, it’s dangerously delicious and so addictive! You can also spread a little almond butter and mashed banana over the top of a bar for an awesome afternoon snack.

Makes 20 bars (about 3×1 inches big)

– 400g of oats

– 20 medjool dates (400g)

– 300ml of water

– 200g of raisins

– 100g of sunflower seeds

– 3 tablespoons of coconut oil

– 4 tablespoons of chia seeds with 16 tablespoons of water

– 2 teaspoons of cinnamon

Start by pre-heating the oven to 200C

Then combine the chia seeds and water in a mug. Let this mix sit for about ten minutes until a gel forms. While the chia gel forms, pit the dates and place them in a saucepan with the coconut oil. Allow the dates and coconut oil to melt for about five minutes – until the dates are nice and soft.

Next, place the dates and coconut oil into a blender with the water and blend until a smooth paste forms.

Add the oats, sunflower seeds, raisins and cinnamon to a mixing bowl and stir in the date mix. Then once the chia gel has formed stir this into the mix too.

Line a baking tray (about 6×9 inches) with baking paper, or grease it with coconut oil. Then pour the granola bar mix into it the baking tray and spread it evenly across.

Place the tray in the oven for about 35 minutes, until the top turns golden. At this point take the tray out of the oven and leave it to cool for about 15 minutes, before cutting it into bars – this is important for getting them to set!

Store the bars in an airtight container at room temperature.